Feeding Time Blog

Month: November 2015

Today, it’s all about Christmas cocktails. This is an unusual recipe, and an unexpected flavour sensation, strictly for those who love the finer, more understated pleasures in life. If you’re after something bold and sweet like a Cosmopolitan, then look away because the Ricky Ricardo is smooth and subtle and guaranteed to make your Christmas party sizzle. While Christmas brings the colder weather, it invariably raises the indoor sweat-factor. Whether it’s at a pub, venue or someone’s house, once you’ve shut the door on the outside, inside soon becomes a veritable sauna of body heat and high-thermostat settings.

There’s no use fighting it. Party season has arrived, it’s upon us, we’re boarding the train to Christmas Town and I’m going to get that ball rolling with this amazing recipe, that until now – I’ve kept to myself. Buffalo wings; they’re not made of buffalo meat, they get their name from their place of origin – the New York city of Buffalo. As with most of these legendary dishes, the truth about how they came about is a little bit misty but let’s not worry about that.

These buffalo wings make a super addition to any party menu. They’re …

It’s not often that I post a recipe while I’m eating it. That’s why the photo is so utilitarian but it’s hot off the press folks and it’s a keeper, and while I have written in the past about ‘Sweet Chilli Pumpkin Soup….that recipe is more of a lazy-man’s way to spice up the usual recipe without going to too much trouble. Which is great, but this soup is a more thorough and layered approach to what you could call a Thai Pumpkin Soup recipe. Thai because the ingredients are ubiquitous in Thai cooking, pumpkin I’m not sure …

Proper Thai fish cakes. I can guarantee you’ve never had them before, because since moving to the UK, neither have I, despite the fact that they abound on pub menus all over the nation. I’m going to throw you a bone here and share a recipe for proper Thai fish cakes. The bouncy and pungent kind that are made and enjoyed by Thai people and Australians and anyone else fortunate enough to have a good Thai restaurant near them. The best part is that they’re easy to make and you probably already have most of the ingredients in your kitchen.…

In the lead up to Christmas, I get the opportunity to try new products and sample foods being launched for the festive season. It is a rare occasion that I’ll turn down the chance to try cheese or chocolate and happily I had the good fortune to take delivery of both recently. Paxton and Whitfield are one of the country’s oldest and most respected cheese mongers and so I’m always so pleased to try whatever they send. This year I tried the Trio of Contemporaries selection which proved to be a finely selected group of fresh and imaginative cheeses to …